I haven't made a lot of ice cream in my career, but I've made enough to sort of know what I'm doing. I know a lot of pastry chefs use stabilizers in their bases, but I don't know what the stabilizers are and what they are meant to do. So.......I made this batch of french vanilla ice cream and it tasted great right out of the ice cream machine. But after a few days in the freezer (in a well sealed container), it had this "icy" kind of taste....not creamy, and also I had the sensation of "flour", like when you taste a thickened sauce that hasn't had the flour taste cooked out of it. Do stabilizers prevent this problem? And if so, what kind of stabilizer should I use?